The traditional port family has many members, such as ruby, tawny, white port, late bottled vintage port (LBV) and vintage port.

Ruby ports have intense berry, ripe fruit and spicy notes. Tawny ports are aged in barrels for longer and have mature nut, date and fig notes. LBVs have richer and more spicy flavours than ruby ports, and vintage ports continue to mature in the bottle for years, or even decades.

Known as a dessert wine, port is also an excellent aperitif and a good match for cheese.

Ports are made in the north of Portugal, in the valleys of Douro and its tributaries.

Over time, a sediment accumulates in a vintage port bottle and this should be removed before drinking the port. Place the bottle in an upright position for 24 hours to make the sediment sink to the bottom. You can also filter the wine using a coffee filter or a decanting strainer. Vintage port should be consumed within a few days after opening.

Unopened ports keep for a few months or even several years, depending on the wine type. Opened tawny ports keep for many weeks and other ports for a shorter time.

Any allergens possibly contained in the beverages are mentioned on the label.The manufacturer and importer of an alcoholic beverage are responsible for the quality and composition of an alcoholic beverage delivered for consumption,as well as for ensuring that the product and its labels and other product promotionare in accordance with the relevant provisions and regulations.